http://cookingfor.net/ Sat, 25 May 2013 16:57:41 +0000 MyBB http://cookingfor.net/showthread.php?tid=7519 Thu, 06 Sep 2012 11:03:44 +0000 http://cookingfor.net/showthread.php?tid=7519
Handling Instructions:
Storage:
Keep Frozen at -18ºC or below. Do not refreeze after thawing.

Food Safety:
This is a raw product. Cook thoroughly until piping hot throughout.

Cooking Instructions:
Oven:
Place product on a baking tray in a pre-heated oven at 220°C/ Gas mark 7 for approximately 20 minutes.

Deep Fry:
Deep fry in hot oil at 180°C for approximately 2 to 3 minutes.]]>
Handling Instructions:
Storage:
Keep Frozen at -18ºC or below. Do not refreeze after thawing.

Food Safety:
This is a raw product. Cook thoroughly until piping hot throughout.

Cooking Instructions:
Oven:
Place product on a baking tray in a pre-heated oven at 220°C/ Gas mark 7 for approximately 20 minutes.

Deep Fry:
Deep fry in hot oil at 180°C for approximately 2 to 3 minutes.]]> http://cookingfor.net/showthread.php?tid=7518 Thu, 06 Sep 2012 11:01:22 +0000 http://cookingfor.net/showthread.php?tid=7518
Cooked flame seared piri piri flavoured inner fillets on a Y shaped wooden stick]]>
Cooked flame seared piri piri flavoured inner fillets on a Y shaped wooden stick]]> http://cookingfor.net/showthread.php?tid=7517 Thu, 06 Sep 2012 11:00:07 +0000 http://cookingfor.net/showthread.php?tid=7517
This chilled Spanish sausage can be cooked & added to paella, pasta or salads & works equally well for tapas
http://www.brake.co.uk/]]>
This chilled Spanish sausage can be cooked & added to paella, pasta or salads & works equally well for tapas
http://www.brake.co.uk/]]> http://cookingfor.net/showthread.php?tid=7516 Thu, 06 Sep 2012 10:58:24 +0000 http://cookingfor.net/showthread.php?tid=7516

Recommended cooking method: Oven Cook

Handling Instructions:
Storage:
In a commercial cold store this product will retain its quality until the best before date shown. In a deep freeze cabinet operating at a temperature of -18ºC or colder this product will retain its quality for 3 months after purchase or up to the best before date whichever is sooner. Do not refreeze after thawing.

Food Safety:
Cooking times may vary.This product must be cooked throughout to a minimum temperature of 75°C for 30 seconds or equivalent (or apply relevant national requirement) for .
Although every care has been taken to remove all bones some small bones may remain.

Cooking Instructions:
Oven:
COOKING GUIDELINES FROM FROZEN Remove from packaging. Lightly brush with oil and place product on a baking tray in the middle of a preheated fan assisted oven at 200°C / Gas mark 6 for approximately 10-11 minutes. Turning once halfway through cooking @ http://www.brake.co.uk/]]>

Recommended cooking method: Oven Cook

Handling Instructions:
Storage:
In a commercial cold store this product will retain its quality until the best before date shown. In a deep freeze cabinet operating at a temperature of -18ºC or colder this product will retain its quality for 3 months after purchase or up to the best before date whichever is sooner. Do not refreeze after thawing.

Food Safety:
Cooking times may vary.This product must be cooked throughout to a minimum temperature of 75°C for 30 seconds or equivalent (or apply relevant national requirement) for .
Although every care has been taken to remove all bones some small bones may remain.

Cooking Instructions:
Oven:
COOKING GUIDELINES FROM FROZEN Remove from packaging. Lightly brush with oil and place product on a baking tray in the middle of a preheated fan assisted oven at 200°C / Gas mark 6 for approximately 10-11 minutes. Turning once halfway through cooking @ http://www.brake.co.uk/]]> http://cookingfor.net/showthread.php?tid=7515 Thu, 06 Sep 2012 10:52:23 +0000 http://cookingfor.net/showthread.php?tid=7515
Handling Instructions:
Storage:
Keep Frozen at -18ºC or below. Do not refreeze after thawing.

Freeze and Thawing Guidelines:
Remove all packaging and place on a serving plate.
Allow to thaw in a refrigerator for approximately 1 hour. Once defrosted keep refrigerated and consume within 6 hours.
http://www.brake.co.uk/food/the-list-onl...mon-bagels]]>
Handling Instructions:
Storage:
Keep Frozen at -18ºC or below. Do not refreeze after thawing.

Freeze and Thawing Guidelines:
Remove all packaging and place on a serving plate.
Allow to thaw in a refrigerator for approximately 1 hour. Once defrosted keep refrigerated and consume within 6 hours.
http://www.brake.co.uk/food/the-list-onl...mon-bagels]]> http://cookingfor.net/showthread.php?tid=7376 Wed, 25 Jul 2012 10:42:04 +0000 http://cookingfor.net/showthread.php?tid=7376 Learn How to make Healthy Recipes

Here is a collection of very nice cookbooks. Do You Know About These Some Nice Cookbook or Recipe Book?
100 Great Low-Fat Recipes My Kitchen Table
Author : Rosemary Conley

The Healthy Kitchen
Author : Andrew Weil, Rosie Daley

Omega-3 Cuisine Recipes for Health and Pleasure
Author : Alan Roettinger, with Udo Erasmus

Healthful Cuisine Over 170 Raw Vegan Recipes
Author : Anna Maria Clement, Chad Sarno, Kelly Serbonich

More Fabulous Beans Over 100 Meatless, Homestyle, Gourmet and International Recipes
Author : Barb Bloomfield

Best-Ever Recipes : 180 Recipes for the way you Really Cook
Author : ACP Book

The Power of Ancient Foods Over 200 Recipes, Food History, and Nutrition Secrets
Author : Gene A. Spiller, Rowena Hubbard

51 International Recipes - Non-Vegetarian
Author : Nita Mehta

Cooking at Home with Pedatha Vegetarian Recipes from a Traditional Andhra Kitchen
Author : Jigyasa Giri, Pratibha Jain, Srivatsa Shandilya

Betty Crocker Small Bites 100 Recipes for the Way You Really Cook
Author : Betty Crocker

Maine Classics 150 Delicious Recipes from Down East
Author : Clark Frasier

Vegetarian Recipes for Healthy Living
Author : Thangam E. Philip

1,000 Lowfat Recipes (1,000 Recipes Series)
Author : Terry Blonder Golson


Above books are very good to learn How to make recipes, what are the healthy recipes etc.

If you want to knowing more about these books you can try at Online such as

1. Amazon.com Recipes books

2. Barnesandnoble.com Recipes books

3. Printsasia.com Recipes books

and also Google.com


]]> Learn How to make Healthy Recipes

Here is a collection of very nice cookbooks. Do You Know About These Some Nice Cookbook or Recipe Book?
100 Great Low-Fat Recipes My Kitchen Table
Author : Rosemary Conley

The Healthy Kitchen
Author : Andrew Weil, Rosie Daley

Omega-3 Cuisine Recipes for Health and Pleasure
Author : Alan Roettinger, with Udo Erasmus

Healthful Cuisine Over 170 Raw Vegan Recipes
Author : Anna Maria Clement, Chad Sarno, Kelly Serbonich

More Fabulous Beans Over 100 Meatless, Homestyle, Gourmet and International Recipes
Author : Barb Bloomfield

Best-Ever Recipes : 180 Recipes for the way you Really Cook
Author : ACP Book

The Power of Ancient Foods Over 200 Recipes, Food History, and Nutrition Secrets
Author : Gene A. Spiller, Rowena Hubbard

51 International Recipes - Non-Vegetarian
Author : Nita Mehta

Cooking at Home with Pedatha Vegetarian Recipes from a Traditional Andhra Kitchen
Author : Jigyasa Giri, Pratibha Jain, Srivatsa Shandilya

Betty Crocker Small Bites 100 Recipes for the Way You Really Cook
Author : Betty Crocker

Maine Classics 150 Delicious Recipes from Down East
Author : Clark Frasier

Vegetarian Recipes for Healthy Living
Author : Thangam E. Philip

1,000 Lowfat Recipes (1,000 Recipes Series)
Author : Terry Blonder Golson


Above books are very good to learn How to make recipes, what are the healthy recipes etc.

If you want to knowing more about these books you can try at Online such as

1. Amazon.com Recipes books

2. Barnesandnoble.com Recipes books

3. Printsasia.com Recipes books

and also Google.com


]]> http://cookingfor.net/showthread.php?tid=7375 Wed, 25 Jul 2012 08:46:34 +0000 http://cookingfor.net/showthread.php?tid=7375 Peanut Butter Bars

This is a delicious dessert. Bring it to your next school function!
Prep time: 30 minutes

Ingredients:

1/4 c. margarine
1 10 oz. package marshmallows (gelatin-free)
6 c. puffed rice cereal
1/2 c. peanut butter chips
1/2 c. chocolate chips
1/2 c. peanuts, chopped
nonstick cooking spray

Directions:

1. Coat a baking pan with nonstick cooking spray.
2. In a large saucepan, melt margarine and marshmallows over low heat, stirring occasionally.
3. Remove the saucepan from heat and stir in the remaining ingredients.
4. Stir until all ingredients are well coated.
5. Press this mixture into the baking pan.
6. Chill the mixture in the refrigerator and cut into 2 x 1 1/2 inch bars.

Serves: 36
--------------

"Would you like try this at home ?" Please Answer me, I am waiting for your Reply.
]]> Peanut Butter Bars

This is a delicious dessert. Bring it to your next school function!
Prep time: 30 minutes

Ingredients:

1/4 c. margarine
1 10 oz. package marshmallows (gelatin-free)
6 c. puffed rice cereal
1/2 c. peanut butter chips
1/2 c. chocolate chips
1/2 c. peanuts, chopped
nonstick cooking spray

Directions:

1. Coat a baking pan with nonstick cooking spray.
2. In a large saucepan, melt margarine and marshmallows over low heat, stirring occasionally.
3. Remove the saucepan from heat and stir in the remaining ingredients.
4. Stir until all ingredients are well coated.
5. Press this mixture into the baking pan.
6. Chill the mixture in the refrigerator and cut into 2 x 1 1/2 inch bars.

Serves: 36
--------------

"Would you like try this at home ?" Please Answer me, I am waiting for your Reply.
]]> http://cookingfor.net/showthread.php?tid=7374 Wed, 25 Jul 2012 08:25:00 +0000 http://cookingfor.net/showthread.php?tid=7374 10 Delicious Vegetarian Recipes
1. Vegetarian Stuffed Peppers Recipe

2. Artichoke Spinach Lasagna Recipe

3. Moroccan Vegetarian Stew Recipe

4. Tortellini with Tomato-Cream Sauce Recipe

5. Tropical Fusion Salad with Spicy Tortilla Ribbons Recipe

6. Grilled Bean Burgers Recipe

7. Creamy Macaroni and Cheese Recipe

8. Three-Cheese Quesadillas Recipe

9. Spinach Pizza Recipe

10. Black Bean Tortilla Pie Recipe

How to make these recipes ? Browse the methods here.

]]> 10 Delicious Vegetarian Recipes
1. Vegetarian Stuffed Peppers Recipe

2. Artichoke Spinach Lasagna Recipe

3. Moroccan Vegetarian Stew Recipe

4. Tortellini with Tomato-Cream Sauce Recipe

5. Tropical Fusion Salad with Spicy Tortilla Ribbons Recipe

6. Grilled Bean Burgers Recipe

7. Creamy Macaroni and Cheese Recipe

8. Three-Cheese Quesadillas Recipe

9. Spinach Pizza Recipe

10. Black Bean Tortilla Pie Recipe

How to make these recipes ? Browse the methods here.

]]> http://cookingfor.net/showthread.php?tid=7361 Tue, 03 Jul 2012 16:47:18 +0000 http://cookingfor.net/showthread.php?tid=7361
  847793.jpg (Size: 16.31 KB / Downloads: 1938)
Ingredients
cooking spray
3 cups all-purpose flour
2 cups white sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 apples - peeled, cored and chopped
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch baking pan with cooking spray.
Combine flour, sugar, vegetable oil, eggs, salt, baking soda, vanilla extract, and cinnamon in a large bowl; mix well.
Stir in the chopped apples until just combined.
Pour batter into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.]]>
  847793.jpg (Size: 16.31 KB / Downloads: 1938)
Ingredients
cooking spray
3 cups all-purpose flour
2 cups white sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 apples - peeled, cored and chopped
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch baking pan with cooking spray.
Combine flour, sugar, vegetable oil, eggs, salt, baking soda, vanilla extract, and cinnamon in a large bowl; mix well.
Stir in the chopped apples until just combined.
Pour batter into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.]]> http://cookingfor.net/showthread.php?tid=7362 Tue, 03 Jul 2012 16:47:18 +0000 http://cookingfor.net/showthread.php?tid=7362
  44318.jpg (Size: 13.46 KB / Downloads: 550)
Ingredients
2 tablespoons vegetable oil
1 pound lamb stew meat, cubed
2 cups beef broth
1 cup dry red wine
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
2 cups peeled, seeded, and sliced butternut squash
1 cup peeled, sliced parsnips
1 cup peeled, chopped sweet potatoes
1 cup sliced celery
1 medium onion, thinly sliced
1/2 cup sour cream
3 tablespoons all-purpose flour
Directions
Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.]]>
  44318.jpg (Size: 13.46 KB / Downloads: 550)
Ingredients
2 tablespoons vegetable oil
1 pound lamb stew meat, cubed
2 cups beef broth
1 cup dry red wine
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
2 cups peeled, seeded, and sliced butternut squash
1 cup peeled, sliced parsnips
1 cup peeled, chopped sweet potatoes
1 cup sliced celery
1 medium onion, thinly sliced
1/2 cup sour cream
3 tablespoons all-purpose flour
Directions
Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.]]> http://cookingfor.net/showthread.php?tid=7363 Tue, 03 Jul 2012 16:47:18 +0000 http://cookingfor.net/showthread.php?tid=7363
  801981.jpg (Size: 18.18 KB / Downloads: 1876)
Ingredients
3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon granules
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
Directions
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.]]>
  801981.jpg (Size: 18.18 KB / Downloads: 1876)
Ingredients
3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon granules
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
Directions
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.]]> http://cookingfor.net/showthread.php?tid=7364 Tue, 03 Jul 2012 16:47:18 +0000 http://cookingfor.net/showthread.php?tid=7364
  771324.jpg (Size: 11.67 KB / Downloads: 1913)
Ingredients
2 cups water
1 pinch salt
1 cup white sugar
1/4 cup cornstarch
3 large egg whites
1 teaspoon vanilla extract
1 (9 inch) baked pie shell
1 pint heavy cream, whipped
1 teaspoon white sugar, or to taste
1/2 teaspoon vanilla extract, or to taste
1 tablespoon chopped walnuts
Directions
Partially fill the bottom of a double boiler with water, and bring the water to a boil. Pour 2 cups of water into the top of the double boiler with the salt. Place the top of the boiler onto the bottom. Whisk 1 cup of sugar with the cornstarch in a bowl until all lumps are gone, and whisk the mixture into the water until smooth. Cook, whisking constantly, until the mixture is thickened and translucent.
In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks. Pour in the hot cornstarch mixture in a slow, steady stream, beating constantly, until the mixture is fluffy and forms peaks. Beat in 1 teaspoon of vanilla extract. Spread the filling into the baked pie shell in an even layer, and chill in refrigerator.
With an electric mixer, beat the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla extract in a large metal bowl until the cream forms soft peaks; frost the pie with decorative swirls and peaks of the whipped cream. Sprinkle pie with chopped walnuts. Refrigerate until serving time.]]>
  771324.jpg (Size: 11.67 KB / Downloads: 1913)
Ingredients
2 cups water
1 pinch salt
1 cup white sugar
1/4 cup cornstarch
3 large egg whites
1 teaspoon vanilla extract
1 (9 inch) baked pie shell
1 pint heavy cream, whipped
1 teaspoon white sugar, or to taste
1/2 teaspoon vanilla extract, or to taste
1 tablespoon chopped walnuts
Directions
Partially fill the bottom of a double boiler with water, and bring the water to a boil. Pour 2 cups of water into the top of the double boiler with the salt. Place the top of the boiler onto the bottom. Whisk 1 cup of sugar with the cornstarch in a bowl until all lumps are gone, and whisk the mixture into the water until smooth. Cook, whisking constantly, until the mixture is thickened and translucent.
In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks. Pour in the hot cornstarch mixture in a slow, steady stream, beating constantly, until the mixture is fluffy and forms peaks. Beat in 1 teaspoon of vanilla extract. Spread the filling into the baked pie shell in an even layer, and chill in refrigerator.
With an electric mixer, beat the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla extract in a large metal bowl until the cream forms soft peaks; frost the pie with decorative swirls and peaks of the whipped cream. Sprinkle pie with chopped walnuts. Refrigerate until serving time.]]> http://cookingfor.net/showthread.php?tid=7365 Tue, 03 Jul 2012 16:47:18 +0000 http://cookingfor.net/showthread.php?tid=7365
  848030.jpg (Size: 20.55 KB / Downloads: 6421)
Ingredients
1 1/2 cups heavy whipping cream
2 tablespoons confectioners' sugar
2 teaspoons vanilla extract
1 (9 ounce) package chocolate wafer cookies
1/4 cup grated chocolate
Directions
Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
Cover tightly and refrigerate overnight.
To serve, slice diagonally to create striped pieces.]]>
  848030.jpg (Size: 20.55 KB / Downloads: 6421)
Ingredients
1 1/2 cups heavy whipping cream
2 tablespoons confectioners' sugar
2 teaspoons vanilla extract
1 (9 ounce) package chocolate wafer cookies
1/4 cup grated chocolate
Directions
Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
Cover tightly and refrigerate overnight.
To serve, slice diagonally to create striped pieces.]]> http://cookingfor.net/showthread.php?tid=7366 Tue, 03 Jul 2012 16:47:18 +0000 http://cookingfor.net/showthread.php?tid=7366
  306621.jpg (Size: 11.34 KB / Downloads: 7560)
Ingredients
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.]]>
  306621.jpg (Size: 11.34 KB / Downloads: 7560)
Ingredients
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.]]> http://cookingfor.net/showthread.php?tid=7367 Tue, 03 Jul 2012 16:47:18 +0000 http://cookingfor.net/showthread.php?tid=7367
  760027.jpg (Size: 13.98 KB / Downloads: 3464)
Ingredients
1 gallon peanut oil
25 chicken wings, segmented and patted dry with paper towels
1/3 cup unsalted butter, melted
1/2 cup hot pepper sauce (such as Frank's RedHot®
1 tablespoon garlic powder
1 tablespoon coarse-ground black pepper
Directions
Heat oil in a deep-fryer or kettle to 375 degrees F (190 degrees C).
Gently add the wings, one at a time, to the hot oil. Stir gently to assure the wings do not stick together. Fry the chicken wings in the preheated oil until cooked through and the are floating gently atop the oil, about 15 minutes. An instant-read thermometer inserted into the thickest part of the wing should read 180 degrees F (82 degrees C).
Stir the melted butter, hot pepper sauce, garlic powder, and black pepper together in a large mixing bowl until thoroughly combined. Add the cooked wings to the sauce and turn to coat; transfer to a serving platter.]]>
  760027.jpg (Size: 13.98 KB / Downloads: 3464)
Ingredients
1 gallon peanut oil
25 chicken wings, segmented and patted dry with paper towels
1/3 cup unsalted butter, melted
1/2 cup hot pepper sauce (such as Frank's RedHot®
1 tablespoon garlic powder
1 tablespoon coarse-ground black pepper
Directions
Heat oil in a deep-fryer or kettle to 375 degrees F (190 degrees C).
Gently add the wings, one at a time, to the hot oil. Stir gently to assure the wings do not stick together. Fry the chicken wings in the preheated oil until cooked through and the are floating gently atop the oil, about 15 minutes. An instant-read thermometer inserted into the thickest part of the wing should read 180 degrees F (82 degrees C).
Stir the melted butter, hot pepper sauce, garlic powder, and black pepper together in a large mixing bowl until thoroughly combined. Add the cooked wings to the sauce and turn to coat; transfer to a serving platter.]]> http://cookingfor.net/showthread.php?tid=7368 Tue, 03 Jul 2012 16:47:18 +0000 http://cookingfor.net/showthread.php?tid=7368
  722810.jpg (Size: 16.97 KB / Downloads: 7799)
Ingredients
2 pounds ground beef
1 cup chopped onion
1 (29 ounce) can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2 (14 ounce) cans beef broth
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.]]>
  722810.jpg (Size: 16.97 KB / Downloads: 7799)
Ingredients
2 pounds ground beef
1 cup chopped onion
1 (29 ounce) can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2 (14 ounce) cans beef broth
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.]]> http://cookingfor.net/showthread.php?tid=7369 Tue, 03 Jul 2012 16:47:18 +0000 http://cookingfor.net/showthread.php?tid=7369
  783248.jpg (Size: 21.1 KB / Downloads: 1474)
Ingredients
1/4 cup chicken bouillon granules
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
Directions
Mix the chicken bouillon granules, garlic powder, onion powder, and paprika in a bowl until well blended. Store the seasoning blend in an airtight container.]]>
  783248.jpg (Size: 21.1 KB / Downloads: 1474)
Ingredients
1/4 cup chicken bouillon granules
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
Directions
Mix the chicken bouillon granules, garlic powder, onion powder, and paprika in a bowl until well blended. Store the seasoning blend in an airtight container.]]> http://cookingfor.net/showthread.php?tid=7370 Tue, 03 Jul 2012 16:47:18 +0000 http://cookingfor.net/showthread.php?tid=7370
  738803.jpg (Size: 15.52 KB / Downloads: 3512)
Ingredients
1 shallot, minced
2 cloves garlic, minced
1/4 teaspoon white pepper
1 tablespoon dry vermouth
1 (8 ounce) round Brie cheese
3 sheets phyllo dough
2 tablespoons melted butter
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set aside. Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around the edge. Place the brie cheese onto a baking sheet, and spoon the shallot mixture over top. Fold the phyllo sheets in half to make square pieces. Wrap the brie with the phyllo squares, tucking the edges underneath of the brie cheese. Trim the corners if needed to avoid tucking too much pastry underneath. You want complete enclosure, but without too much overlap. Brush the top with melted butter to make the pastry brown in the oven.
Bake in the preheated oven until the phyllo has turned golden brown and the brie cheese is very soft, about 20 minutes. Serve warm.]]>
  738803.jpg (Size: 15.52 KB / Downloads: 3512)
Ingredients
1 shallot, minced
2 cloves garlic, minced
1/4 teaspoon white pepper
1 tablespoon dry vermouth
1 (8 ounce) round Brie cheese
3 sheets phyllo dough
2 tablespoons melted butter
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set aside. Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around the edge. Place the brie cheese onto a baking sheet, and spoon the shallot mixture over top. Fold the phyllo sheets in half to make square pieces. Wrap the brie with the phyllo squares, tucking the edges underneath of the brie cheese. Trim the corners if needed to avoid tucking too much pastry underneath. You want complete enclosure, but without too much overlap. Brush the top with melted butter to make the pastry brown in the oven.
Bake in the preheated oven until the phyllo has turned golden brown and the brie cheese is very soft, about 20 minutes. Serve warm.]]> http://cookingfor.net/showthread.php?tid=7371 Tue, 03 Jul 2012 16:47:18 +0000 http://cookingfor.net/showthread.php?tid=7371
  849391.jpg (Size: 12.14 KB / Downloads: 1425)
Ingredients
1 cup coconut milk
1 ripe banana, cut into chunks
2 tablespoons unsweetened cocoa powder
1 tablespoon peanut butter
1 teaspoon agave syrup
2 cups ice cubes
Directions
Blend coconut milk, banana, cocoa powder, peanut butter, agave syrup, and ice cubes in a blender until smooth and slushy; pour into glasses and serve.]]>
  849391.jpg (Size: 12.14 KB / Downloads: 1425)
Ingredients
1 cup coconut milk
1 ripe banana, cut into chunks
2 tablespoons unsweetened cocoa powder
1 tablespoon peanut butter
1 teaspoon agave syrup
2 cups ice cubes
Directions
Blend coconut milk, banana, cocoa powder, peanut butter, agave syrup, and ice cubes in a blender until smooth and slushy; pour into glasses and serve.]]> http://cookingfor.net/showthread.php?tid=7372 Tue, 03 Jul 2012 16:47:18 +0000 http://cookingfor.net/showthread.php?tid=7372
  100349.jpg (Size: 22.31 KB / Downloads: 844)
Ingredients
3 tablespoons butter
1 yellow onion, diced
2 cloves garlic, minced
1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks
1 teaspoon brown sugar
1 cup chicken broth
8 ounces shredded Gruyere cheese
8 ounces shredded extra-sharp Cheddar cheese
1 cup dry bread crumbs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil.
Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.]]>
  100349.jpg (Size: 22.31 KB / Downloads: 844)
Ingredients
3 tablespoons butter
1 yellow onion, diced
2 cloves garlic, minced
1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks
1 teaspoon brown sugar
1 cup chicken broth
8 ounces shredded Gruyere cheese
8 ounces shredded extra-sharp Cheddar cheese
1 cup dry bread crumbs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil.
Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.]]>